Lemon Crumb Bars

Ingredients

1package Pillsbury™ Ready To Bake!™ refrigerated sugar cookies

3lemons

2egg yolks

1can (14 oz) sweetened condensed milk (not evaporated)

1/4cup quick-cooking oats

Steps

• 1 Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper.
• 2 Reserve 8 cookies. With fingers, press remaining 16 cookies in bottom of pan.
• 3 To make filling, wash lemons; pat dry. Finely grate peel from 2 of the lemons; squeeze 1/3 cup fresh lemon juice. Place peel and juice in medium bowl. Add egg yolks and condensed milk; stir to combine with fork or whisk. Pour over cookie dough crust.
• 4 To make topping, in another medium bowl, crumble reserved cookies. Add oats and grated peel from remaining lemon; knead mixture with fingers for a few minutes until well combined. Crumble evenly over lemon filling.
• 5 Bake 35 minutes or until edges are golden brown and filling is set. Cool completely, about 1 hour.
• 6 Cut into 4 rows by 3 rows to make 12 bars, or 4 rows by 4 rows to make 16 bars. Store covered in refrigerator.